Description
This Cannellini Bean & Spinach Soup is a hearty and healthy blend of creamy beans, vibrant spinach, and a smoky-sweet roasted red pepper swirl. It’s perfect for a cozy dinner or sophisticated starter.
Ingredients
Scale
- 400g (14oz) Canned Cannellini Beans: drained and rinsed
- 200g (7oz) Fresh Spinach Leaves: washed
- 1 Large Onion (≈150g / 5oz), Diced
- 2 Cloves Garlic, Minced
- 2 Tbsp (30ml) Olive Oil, Divided
- 1 Carrot (≈80g / 3oz), Diced
- 1 Celery Stalk (≈50g / 1.8oz), Diced
- 4 cups (960ml) Low-Sodium Vegetable Broth
- 1 Bay Leaf
- 1 tsp (5g) Ground Cumin
- Salt and Pepper, to Taste
- 1 Large Red Bell Pepper (≈150g / 5.3oz), Roasted, Peeled, Seeded
- 1 tsp Smoked Paprika
- 1 Tbsp (15ml) Lemon Juice
- 2 Tbsp (30g) Pine Nuts, Toasted
- 2 Tbsp (8g) Fresh Basil Leaves, Torn
Instructions
- Roast Red Pepper: Broil pepper until blackened, steam, peel, and seed.
- Make Red Pepper Swirl: Blend roasted pepper with paprika, oil, lemon juice, and salt.
- Sauté Aromatics: Sauté onion, carrot, and celery in oil until softened.
- Bloom Garlic: Add garlic and cook until fragrant.
- Simmer Soup: Add beans, broth, bay leaf, and cumin; simmer for 15 minutes.
- Wilt Spinach: Add spinach and cook until wilted.
- Blend Soup: Remove bay leaf and partially blend soup for texture.
- Season: Adjust seasoning with salt and pepper.
- Serve: Swirl red pepper purée into soup.
- Garnish: Top with pine nuts and basil.
Notes
For a richer flavor, use homemade vegetable broth. Be careful not to burn the garlic. Toast pine nuts for enhanced flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmer
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 250 kcal
- Sugar: 8 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg
Keywords: soup,cannellini beans,spinach,roasted red pepper,vegan,gluten-free,healthy,easy,weeknight dinner